HomeHealthy EatingSausage Pepper (Crockport)

Sausage Pepper (Crockport)


Sausage pepper Clay pots made with lean sausages, turkey powder, classic chili seasoning, poblano and jalapeno are about to take comfort food to a new level. It is delicious and will soon become a favorite of the whole family-it is even the perfect choice for your next football party! Don’t worry about leftovers, because this chili recipe freezes well.

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Where are all my homemade chili fans?this Italian sausage pepper recipe It is about to change your perception of this classic winter comfort food.

I never thought about putting Italian sausage in a chili recipe. Even though I like Italian food, peppers have never really screamed Italian.I am more like a classic chili girl, this Slow Cooker Turkey Chili with Traditional beef chili Repeated in my house all winter. However, the sausage brought great results to this recipe, and got a dinner spot on our menu this winter.

Why you will like this recipe

  • This is delicious. With sausage, spices and chili, this chili recipe is full of flavors.
  • It is cooking all day. Set up your clay pot in the morning, then go home for a super delicious dinner!
  • It is nutritious, but also very full. This healthy chili recipe is low in fat, low in calories, and gluten-free, and will not make you feel full or bloated.
  • It’s freezing well! Chili is one of my favorite freezing recipes. You can use a controlled amount of chilled chilli ingredients for personal lunch or dinner. Or freeze them in large batches to prepare for the crowd.

raw material

Ingredients for making sausage pepper
  • Italian Poultry SausageYou can find Italian poultry sausage next to other Italian sausages in the meat department. Most likely, you will find the link instead of the ground. Just remove the shell before using it in the recipe.
  • Turkey powder. Some recipes call for all ground sausages, but I also prefer to use the balance of ground turkey. It goes well with sausages and makes the recipe more chili-like.
  • Worcestershire sauce. To get a rich meaty flavor, add Worcestershire sauce to the chili peppers.
  • White onion and garlic. Most pepper recipes start with onions and garlic, but if you don’t like fresh onions, you can use onion powder or sliced ​​onion instead.
  • Poblano and jalapenos. These chilies bring extra flavor and heat to this chili recipe.
  • Pepper-style diced tomatoes. Ordinary diced tomatoes will work, but the chili-style approach adds another layer of flavor to the recipe.
  • ketchup. Using tomato sauce helps to mix the ingredients together.
  • Black beans and pinto beans. What is a chili without beans? You can use kidney beans or any chili beans you like instead of black beans and pinto beans.
  • Chili seasoning. Chili powder, coriander, dried oregano, and garlic powder are the classic spices used in most chili recipes. If you want a smoky flavor, add smoked paprika or jalapeno for extra spice.
  • chicken soup. You only need a small amount of inventory to glaze the pan, so you don’t miss any pieces that might get stuck. You can also use beef broth or vegetable broth. If you don’t have stock, then water is fine.
Overhead Picture of Sausage Peppers in Bowl

Cooking skills

  • You can replace it with ground beef and pork sausage. Of course, this will increase the saturated fat and calories in this sausage chili recipe, so keep a few things. I do recommend that you try poultry sausage and turkey powder, because no one knows the difference.
  • Don’t skip browning the meat. For slow cooker recipes, browning the meat may seem tedious, but it does make a big difference in texture and flavor, so I recommend taking some time to do this step.
  • Use your favorite beans. You can swap in canellini beans (white kidney beans) or red kidney beans in this recipe.
  • You can add vegetables to this pepper. Add green peppers or other sweet peppers, mushrooms, carrots or other hearty vegetables to this pepper. Excess vegetables can be placed in a slow cooker with other ingredients.
  • Adjust the calorie level. Add salami, spices and peppers, and this quickly becomes a spicy pepper recipe. If you want light peppers, then I suggest you choose light Italian sausage. In addition, be sure to remove the seeds from the pepper, because there is a source of all the heat.

How to make Italian sausage peppers

A collage showing how to make sausage peppers
  • Start with boiled meat.Put the olive oil in the pot and heat Large frying pan Medium fire. Add turkey powder and poultry salami and cook until the center is no longer pink.
  • After the meat is cooked, transfer it to a slow cooker.
  • Using the same frying pan, cook the onions and peppers. When the onion becomes translucent, add the garlic and cook for another minute or until the garlic is fragrant.
  • Add chili powder, coriander, oregano, and garlic powder to the vegetables and cook for another 1-2 minutes or until the spices are fragrant.
  • Pour the chicken broth into the frying pan and scrape off any crumbs sticking to the pan.
  • Transfer the vegetable mixture to the slow cooker.
The second collage shows how to make the sausage pepper recipe
  • Stir in the tomato sauce.
  • Stir the ingredients together, close the lid, and cook for 5 hours at high temperature or 8-10 hours at low temperature.
  • Taste the seasoning. I like to add salt and black pepper at the end. This helps make the rest of the flavors pop.
  • Put it in a bowl and serve it hot with your favorite chili condiment. I like shredded cheese, sour cream, avocado, and even chopped onions.

Stove instructions

You can easily make this Italian sausage pepper in a large pot on the stove.

  • After the meat is browned, add onions, garlic, and peppers, and cook until the onions are translucent and soft.
  • Add the rest of the ingredients, bring to a boil over medium-high heat, then turn to low heat and cook for about 45 minutes, stirring occasionally, until the peppers thicken. In my experience, the longer the pepper is cooked, the better the taste.
  • If the peppers are boiled and become too thick, you can add some chicken broth to get the consistency you want.

Service Suggestion

You can eat this sausage pepper with cornbread, corn flakes (my favorite), corn flakes or side dishes.

Two bowls of slow cooker sausage peppers are placed in front of the crock pot.

Storage tips

The advantage of all chili recipes is that they can be stored well in the refrigerator or freezer.

Store in the refrigerator.

After the peppers have cooled, put them in an airtight container and refrigerate them for up to five days. Reheat on the stove or in the microwave.

freeze.

After the sausage peppers have cooled, put them in an airtight container and freeze them for up to 6 months. Unless you know you will feed a large group of people, I recommend freezing it into separate parts. It is much easier to enjoy lunch or dinner without heating the entire batch of products.

I recommend using a 1 cup silicone tray (like this Cube dinner) Freeze the peppers into individual pieces, which can be stored well in the refrigerator. You can also put the peppers in other airtight containers or bags. Reheat on the stove or in the microwave.

Other healthy chili recipes

Italian sausage pepper recipe in a crock

Crockpot

Sausage pepper Clay pots made with lean sausages, turkey powder, classic chili seasoning, poblano and jalapeno are about to take comfort food to a new level. It is delicious and will soon become a favorite of the whole family-it is even the perfect choice for your next football party! Don’t worry about leftovers, because this chili recipe freezes well.

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course: Dinner, dinner recipe

delicacy: American

Key words: Italian sausage pepper recipe, sausage pepper, sausage pepper recipe

Preparation time: 25 minute

Cooking time: 8 Hour

total time: 8 Hour 25 minute

Serving size: 8 people

Calories: 390Kcal

author: Tammy Overhoff

raw material

  • 2 Spoon olive oil Divided into
  • 1 lb Italian Poultry Sausage If you are using a link, remove the shell
  • 1 lb Turkey powder
  • 2 15 ounces canned chili diced tomatoes
  • 1 15 ounce can black beans Drain
  • 1 15 oz can pinto beans Drain
  • 1 Medium-sized onions Chopped
  • 4 Garlic cloves Chopped
  • 2 Poblano Peppers Sow and chop
  • 1 Jalapeno Sow and chop
  • 3 Spoon Chili powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Garlic powder
  • 2 Spoon Spicy soy sauce
  • 1/2 Cup chicken soup
  • 1 15 oz Canned tomato sauce
  • Salt and black pepper to taste

instruct

  • Heat olive oil in a large saucepan over medium high heat.

  • Add turkey powder and sausage and cook until the center is no longer pink. Cut the meat into small pieces while cooking.

  • After the meat is cooked, transfer to the slow cooker, and add the chopped tomatoes and beans to the slow cooker.

  • Using the same frying pan, cook the onions and peppers. When the onion becomes translucent, add the garlic and cook for another minute or until the garlic is fragrant.

  • Pour the chili powder, coriander, oregano, and garlic powder into the vegetables and cook for another 1-2 minutes or until the spices are fragrant.

  • Pour the chicken broth and Worcestershire sauce into a frying pan and scrape off any crumbs sticking to the pan. Transfer the vegetable mixture to a slow cooker and stir in the tomato sauce.

  • Stir the ingredients together, close the lid, and cook for 5 hours at high temperature or 8-10 hours at low temperature.

  • Taste the seasoning. If necessary, add salt.

  • Scoop the chilies into a bowl and serve them hot with your favorite chili condiment.

notes

The serving size is 1 full cup
Stove instructions
You can easily make this Italian sausage pepper in a large pot on the stove. After the meat is browned, add onions, garlic, and peppers, and cook until the onions are translucent and soft.
Add the rest of the ingredients, bring to a boil over medium-high heat, then turn to low heat and cook for about 45 minutes, stirring occasionally, until the peppers thicken. In my experience, the longer the pepper is cooked, the better the taste.
If the peppers are boiled and become too thick, you can add some chicken broth to get the consistency you want.
Storage tips
The advantage of all chili recipes is that they can be stored well in the refrigerator or freezer.
Store in the refrigerator.
After the peppers have cooled, put them in an airtight container and refrigerate them for up to five days. Reheat on the stove or in the microwave.
freeze.
After the sausage peppers have cooled, put them in an airtight container and freeze them for up to 6 months. Unless you know you will feed a large group of people, I recommend freezing it into separate parts. It is much easier to enjoy lunch or dinner without heating the entire batch of products.
I recommend using a 1 cup silicone tray (such as Souper Cubes) to freeze the peppers into individual pieces, which can be stored well in the refrigerator. You can also put the peppers in other airtight containers or bags. Reheat on the stove or in the microwave.

Nutrition

service: 1Cup | Calories: 390Kcal | carbohydrate: 34G | protein: twenty fourG | fat: 10G | Saturated fat: 3G | cholesterol: 43Milligrams | sodium: 1306Milligrams | fiber: 12G | sugar: 9G






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